Vegan silken tofu matcha pudding

A quick dessert made from silken tofu and matcha. Creamy and made without refined sugar. It's blended in a few minutes and then just needs to chill.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 180 kcal per serving
• Protein: 12 g
• Fat: 8 g
• Carbs: 15 g

Ingredients

• 300g silken tofu
• 2 tbsp maple syrup
• 2 tbsp hemp seeds
• 1 tsp matcha
• 1 tsp vanilla extract

Method

You’ll need: blender

1. Put the silken tofu in a blender with the maple syrup, matcha and vanilla extract.
2. Blend everything to a smooth cream.
3. Divide the pudding between two glasses.
4. Put the glasses in the fridge for at least one hour.
5. Sprinkle with the hemp seeds before serving.

Good to know

This matcha pudding combines plant protein with the grassy flavour of green tea.

Swaps

Silken tofu → white beans (for a version with more fibre). Maple syrup → yacon syrup (for fewer carbs). Hemp seeds → chia seeds (for more omega-3 fatty acids).

Cooking tips

Use a high-powered blender to avoid even the tiniest lumps of tofu.

Storage

Keeps covered in the fridge for up to three days.

Allergens

Contains soya. Free from nuts and gluten.

Frequently asked questions

How long does silken tofu matcha pudding keep in the fridge?

Keeps covered in the fridge for up to three days.

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